Cracked Wheat Bread
Discover the wholesome comfort of homemade Cracked Wheat Bread, a hearty loaf that perfectly blends rustic textures with a touch of natural sweetness. This recipe features cracked wheat, softened in boiling water, which gives the bread its signature chewiness and earthy flavor. A hint of honey enhances the taste, while a combination of all-purpose and whole wheat flours ensures the perfect balance between softness and nutritional goodness. The dough is gently kneaded and allowed to rise twice, creating a beautifully airy texture with a golden-brown crust. Ideal for sandwiches, toast, or pairing with soups and stews, this soft yet robust bread is a delightful way to bring the warmth of rustic baking into your home. Perfect for novice and seasoned bakers alike, this recipe is a must-try for anyone looking to embrace homemade goodness.
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Recipe Information
Ingredients
- 1 cup Cracked wheat
- 1.5 cups Boiling water
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water (110°F/45°C)
- 3 tablespoons Honey
- 2 teaspoons Salt
- 3 tablespoons Olive oil
- 3 cups All-purpose flour
- 1 cup Whole wheat flour
Instructions
Place the cracked wheat in a heatproof bowl and pour the boiling water over it. Stir well and let it sit for 20 minutes, allowing the wheat to soften and absorb the water. Once cooled to lukewarm, drain any excess water if necessary.
In a small bowl, mix the warm water (110°F/45°C) and honey. Sprinkle the active dry yeast over the top and let it sit for 5–10 minutes until the yeast becomes foamy.
In a large mixing bowl, combine the softened cracked wheat, yeast mixture, salt, olive oil, all-purpose flour, and whole wheat flour. Mix until the dough starts to come together.
Turn the dough out onto a floured surface and knead for 8–10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and shape it into a loaf. Place the dough in a greased 9x5-inch loaf pan.
Cover the loaf pan and let the dough rise again for 30–40 minutes, or until it has risen just above the edge of the pan.
Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 588.2 g | 214% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 53.9 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 2069 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
